I finally perfected my Pulled Chicken Burrito Recipe by leaning on a single unexpected pantry ingredient and a clever shortcut that cuts the usual prep time.

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Pulled Chicken Burrito Recipe caught me off guard the first time I made it. I used boneless skinless chicken thighs because they shred easy and hold flavor, and topped everything with bright salsa or pico de gallo for punch.

I kept thinking these Chicken Burritos were too good to be simple, like there must be a secret trick, but nope, it’s mostly about letting flavors marry and not overthinking it. I kind of mess up sometimes, fold them wrong, stuff too much, yet they still hit the spot.

If you like bold food with a little mess, you gotta try this.

Ingredients

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Chicken thighs or breasts: high in protein, builds muscle, keeps you full
Black beans: fiber rich, plant protein, help steady blood sugar, adds earthy flavor
Rice: carbs for energy, browns got more fiber, white is softer
Cheese: adds fat and calcium, melty comfort, makes burrito richer
Salsa or pico de gallo: fresh, tangy, low cal, adds acidity and brightness
Avocado or guac: healthy fats, creamy texture, makes it richer without mayo
Cilantro: fresh herb with a citrusy kick, tiny calories, brightens each bite
Lime: zesty acid that lifts flavors and balances the fat, dont overdo it

Ingredient Quantities

1 1/2 lb (700 g) boneless skinless chicken thighs or breasts

1 tbsp olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 cup low sodium chicken broth or water

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika or regular paprika

1/2 tsp dried oregano

1 tsp kosher salt

1/2 tsp black pepper

1 can (15 oz / 425 g) black beans, drained and rinsed

1 1/2 cups cooked rice (white or brown)

4 to 6 large flour tortillas (10 to 12 inch)

1 to 1 1/2 cups shredded cheddar or Monterey Jack cheese, more if you like

1 cup salsa or pico de gallo

1/2 cup sour cream or plain Greek yogurt

1/4 cup chopped fresh cilantro

1 lime

1 avocado or 1/2 cup guacamole, optional

1 to 2 tbsp chipotle in adobo or adobo sauce, optional for heat

How to Make this

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1. Prep everything: dice the onion, mince the garlic, drain and rinse the black beans, shred the cheese, chop cilantro, halve the lime, slice the avocado or scoop the guac, and measure the chipotle if you want heat. Have 1 1/2 cups cooked rice ready.

2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the onion and cook about 3 to 4 minutes until soft, add the garlic and cook 30 seconds more.

3. Stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked or regular paprika, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Cook with the onions for 30 seconds so the spices wake up.

4. Push the aromatics to the side, add the 1 1/2 lb chicken thighs or breasts and brown 3 to 4 minutes per side. Pour in 1 cup low sodium chicken broth or water and 1 to 2 tbsp chipotle in adobo if using. Bring to a simmer, cover, reduce heat and cook 15 to 20 minutes until chicken is cooked through and shreds easily.

5. Remove the chicken to a board, shred with two forks, then return the shredded chicken to the skillet with any pan juices. Add the drained black beans and the 1 1/2 cups cooked rice, stir and simmer 2 to 3 minutes so everything absorbs the flavors. Taste and adjust salt/pepper.

6. Warm 4 to 6 large flour tortillas (10 to 12 inch) in a dry skillet about 20 seconds per side or wrap in a damp towel and microwave 30 to 45 seconds so they’re pliable.

7. Assemble each burrito: spoon rice, beans and pulled chicken down the center, sprinkle 1 to 1 1/2 cups shredded cheddar or Monterey Jack total divided among burritos, add about 1 cup salsa or pico de gallo, a dollop of 1/2 cup sour cream or Greek yogurt, chopped cilantro, a squeeze of lime, and sliced avocado or 1/2 cup guacamole if using.

8. Fold the sides in, roll tight and if you like it toasty, place seam-side down in a hot skillet for 1 to 2 minutes per side until golden and the cheese melts. Serve with extra salsa and lime on the side.

Equipment Needed

1. Large skillet (10 to 12 inch) for the onions, chicken and mixing everything, you’ll use this most of the time
2. Small dry skillet or a microwave plus a damp kitchen towel to warm the tortillas so they bend easy
3. Cutting board and a sharp chef’s knife for dicing onion, mincing garlic, chopping cilantro and slicing avocado
4. Wooden spoon or heatproof spatula to stir the spices, rice and beans so nothing sticks
5. Measuring spoons and a 1 cup measuring cup for the spices, broth and rice portions
6. Can opener and a colander or fine sieve to drain and rinse the black beans
7. Two forks for shredding the cooked chicken and a pair of tongs to handle tortillas and flip the burritos
8. Box grater or handheld grater for shredding the cheddar or Monterey Jack cheese

FAQ

Q: Can I use chicken breasts instead of thighs?

A: Yes. Breasts work fine, they're leaner so they can dry out quicker. Cook until the thickest part reaches 165 F (74 C), then shred. If using breasts check earlier, they usually need a little less simmer time than thighs.

Q: I want this meatless, any good swaps?

A: Totally. Use extra black beans, sautéed mushrooms, crumbled tofu, or pulled jackfruit for a similar texture. Season the swap the same way and add a splash of broth so it doesnt taste dry.

Q: How do I stop the burritos from getting soggy?

A: Drain the beans well, let rice cool a bit, and don't overload with salsa. Warm the tortillas then quickly toast them in a dry skillet to seal and add a tiny crisp. Assemble when fillings aren't piping hot, or wrap in foil to keep steam out.

Q: Can I freeze these burritos and how do I reheat?

A: Yes. Wrap each burrito tight in plastic wrap then foil, freeze up to 2 to 3 months. Reheat from frozen in a 350 F oven for 30 to 40 minutes, or thaw overnight and bake 15 to 20 minutes. Microwave works too, remove foil and heat 2 to 4 minutes, flipping halfway.

Q: How spicy will it be with the chipotle in adobo?

A: One tablespoon gives a smoky medium heat. Start with 1 teaspoon if you want mild, add up to 1 tablespoon for more kick. If it gets too spicy, cool it with sour cream, avocado, or extra cheese.

Q: How long will leftovers keep, and best way to reheat for good texture?

A: Store in the fridge up to 3 to 4 days. For best texture, reheat in a skillet over medium low heat with a lid 5 to 8 minutes, turning once, or bake at 350 F about 10 to 15 minutes. Microwave is fastest but might make them a bit soggy.

Easy Chicken Burrito Recipe Substitutions and Variations

Chicken thighs/breasts: swap for ground turkey or ground chicken (cook time similar), extra-firm tofu or tempeh for a veg option, or shredded jackfruit for a pulled-chicken vegan twist.
Black beans: use pinto beans or kidney beans (canned, drained), refried beans for a creamier filling, or cooked lentils if you want extra protein and fiber.
Cooked rice: replace with cooked quinoa, cauliflower rice for a low carb choice (sauté briefly), or brown rice substitutes like farro or barley for nuttier flavor.
Large flour tortillas: use warmed corn tortillas, big romaine or butter lettuce leaves for a lighter wrap, or just make burrito bowls and skip the tortilla.

Pro Tips

1. Don’t overcook the chicken. Thighs forgive you more than breasts, so if you use breasts watch them and pull them at 165°F (74°C). Let the meat rest a few minutes before shredding or it will lose a bunch of juice and come out dry.

2. Wake up the spices by toasting them with the onions and garlic for a few seconds in the hot pan. It makes way more flavor than just dumping them in, and if you add chipotle to the cooking liquid the heat spreads through everything instead of leaving spicy pockets.

3. Warm the tortillas and keep them covered so they stay pliable and don’t crack when you roll. Pack the filling snugly, fold the sides in and roll tight, then put the burrito seam side down in a hot pan to seal it and melt the cheese. Press gently with the spatula so it gets a nice crust, it makes the whole thing taste better.

4. Plan ahead for leftovers. Shred the chicken and mix with beans and rice to store in the fridge for 3 to 4 days, or fully wrap burritos tightly and freeze them. Reheat from frozen in a 350°F oven until hot all the way through. Add avocado, cilantro and lime just before serving so those flavors stay fresh.

Easy Chicken Burrito Recipe

Recipe by Sarah level

0.0 from 0 votes

I finally perfected my Pulled Chicken Burrito Recipe by leaning on a single unexpected pantry ingredient and a clever shortcut that cuts the usual prep time.

Servings

servings

Calories

959

kcal

Equipment: 1. Large skillet (10 to 12 inch) for the onions, chicken and mixing everything, you’ll use this most of the time
2. Small dry skillet or a microwave plus a damp kitchen towel to warm the tortillas so they bend easy
3. Cutting board and a sharp chef’s knife for dicing onion, mincing garlic, chopping cilantro and slicing avocado
4. Wooden spoon or heatproof spatula to stir the spices, rice and beans so nothing sticks
5. Measuring spoons and a 1 cup measuring cup for the spices, broth and rice portions
6. Can opener and a colander or fine sieve to drain and rinse the black beans
7. Two forks for shredding the cooked chicken and a pair of tongs to handle tortillas and flip the burritos
8. Box grater or handheld grater for shredding the cheddar or Monterey Jack cheese

Ingredients

1 1/2 lb (700 g) boneless skinless chicken thighs or breasts
1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 cup low sodium chicken broth or water
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika or regular paprika
1/2 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1 can (15 oz / 425 g) black beans, drained and rinsed
1 1/2 cups cooked rice (white or brown)
4 to 6 large flour tortillas (10 to 12 inch)
1 to 1 1/2 cups shredded cheddar or Monterey Jack cheese, more if you like
1 cup salsa or pico de gallo
1/2 cup sour cream or plain Greek yogurt
1/4 cup chopped fresh cilantro
1 lime
1 avocado or 1/2 cup guacamole, optional
1 to 2 tbsp chipotle in adobo or adobo sauce, optional for heat

Directions

Prep everything: dice the onion, mince the garlic, drain and rinse the black beans, shred the cheese, chop cilantro, halve the lime, slice the avocado or scoop the guac, and measure the chipotle if you want heat. Have 1 1/2 cups cooked rice ready.
Heat 1 tbsp olive oil in a large skillet over medium-high. Add the onion and cook about 3 to 4 minutes until soft, add the garlic and cook 30 seconds more.
Stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked or regular paprika, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Cook with the onions for 30 seconds so the spices wake up.
Push the aromatics to the side, add the 1 1/2 lb chicken thighs or breasts and brown 3 to 4 minutes per side. Pour in 1 cup low sodium chicken broth or water and 1 to 2 tbsp chipotle in adobo if using. Bring to a simmer, cover, reduce heat and cook 15 to 20 minutes until chicken is cooked through and shreds easily.
Remove the chicken to a board, shred with two forks, then return the shredded chicken to the skillet with any pan juices. Add the drained black beans and the 1 1/2 cups cooked rice, stir and simmer 2 to 3 minutes so everything absorbs the flavors. Taste and adjust salt/pepper.
Warm 4 to 6 large flour tortillas (10 to 12 inch) in a dry skillet about 20 seconds per side or wrap in a damp towel and microwave 30 to 45 seconds so they’re pliable.
Assemble each burrito: spoon rice, beans and pulled chicken down the center, sprinkle 1 to 1 1/2 cups shredded cheddar or Monterey Jack total divided among burritos, add about 1 cup salsa or pico de gallo, a dollop of 1/2 cup sour cream or Greek yogurt, chopped cilantro, a squeeze of lime, and sliced avocado or 1/2 cup guacamole if using.
Fold the sides in, roll tight and if you like it toasty, place seam-side down in a hot skillet for 1 to 2 minutes per side until golden and the cheese melts. Serve with extra salsa and lime on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.